CHOCOLATE CHOCOLATE CHIP COOKIES I
These cookies are great...you get a double dose of chocolate! My kids love them.
Provided by KATHY
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Nutrition Facts : Calories 124.7 calories, Carbohydrate 15.5 g, Cholesterol 17.9 mg, Fat 7.1 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 3.9 g, Sodium 63.1 mg, Sugar 10.2 g
THE ULTIMATE MAKEOVER: CHOCOLATE CHIP COOKIES
Angela Nilsen has created a lighter, yet still chocolatey cookie with just 97 calories per biscuit
Provided by Angela Nilsen
Categories Afternoon tea, Treat
Time 40m
Yield Makes 22
Number Of Ingredients 10
Steps:
- Line a couple of baking sheets with baking parchment. Put the butter, cocoa and coffee in a medium saucepan then heat gently until the butter has melted. Remove from the heat, stir in both the sugars, then leave to cool.
- Chop the chocolate into small pieces. Beat the egg and vanilla into the cooled butter mix to make a smooth batter. Stir the flour and bicarbarbonate of soda together. Tip it into the batter mixture with two-thirds of the chocolate, then gently stir together to combine. Don't overmix. Leave for 10-15 mins to firm up slightly, ready for shaping. Heat oven to 180C/160C fan/gas 4.
- Using your hands, shape the mixture into 22 small balls. Lay them on the lined sheets, well apart so they have room to spread (you may have to bake in batches). Press the rest of the chocolate pieces on top of each cookie. Can be frozen on sheets and then transferred to bags at this stage for up to 1 month. Bake for 12 mins. Leave on the sheets for a couple of mins, then transfer to a cooling rack.
Nutrition Facts : Calories 97 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.12 milligram of sodium
PERFECT PALEO CHOCOLATE CHIP COOKIES (VEGAN, KETO OPTIONS)
Provided by Texanerin Baking
Time 30m
Yield 8 huge bakery-style cookies or 16 regular-sized cookies
Number Of Ingredients 10
Steps:
- In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda and salt. Set aside.
- In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the fat, sugar, almond butter and vanilla extract at medium speed until well combined, about 1 minute. If you use coconut oil, it may not come together easily. If that's the case, use your hands to combine it and then beat another 20 seconds.
- Beat in the egg on low and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in 1 cup (170 grams) chocolate chips. If you used brown sugar, skip to the next step. If you used coconut sugar, place the bowl in the refrigerator for about 1 hour or until the dough is firm.
- Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
- Roll the dough into 8 (75-gram) balls and place the remaining 1/4 cup (43 grams) of chocolate chips on the top and on the sides of the dough balls. You can also roll them into 16 smaller balls but then you need to adjust the baking time (a few minutes less than recommended below). Place 4" apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
- Bake for 11-14 minutes (if using coconut sugar or the keto version) or 14-17 minutes (if using brown sugar) or until the surface of the center of the cookies no longer appears wet. They'll be very soft but will continue to cook as they sit on the cookie sheet.
- Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.
ULTIMATE CHOCOLATE CHIP COOKIES
We named this recipe "Ultimate Chocolate Chip Cookies," because it's got everything a cookie connoisseur could possibly ask for. With a texture that is slightly crispy on the outside and chewy on the inside, it's a favorite chocolate chip cookie recipe that's been top-rated by hundreds of satisfied home cooks.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 48
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
- In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
- Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
- Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
- Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 10 g, TransFat 0 g
WORLD'S BEST CHOCOLATE CHIP COOKIES
There's not much to say...the name says it all. These are better than Toll House in our book. I make these every Christmas and it is my standard Chocolate Chip Cookie.
Provided by Karen..
Categories Dessert
Time 27m
Yield 6 dozen cookies, 72 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Cream sugars and butter.
- Add vanilla and eggs and mix well.
- Combine dry ingredients together and gradually add to creamed mixture.
- Stir in chips and nuts.
- Roll into 1 1/4" balls and place on non-stick cookie sheets, about 2" apart.
- Bake for 10 to 12 minutes.
ERIN'S PUMPKIN CHOCOLATE CHIP COOKIES
Our family "adopts" many new people as they enter our lives through the military, college, work, etc. I always ask them to bring a "family tradition" dish with them when they attend holiday meals and then we incorporate their traditions with ours. I have gathered many favorites over the years by doing this and there is a fond memory attached to each recipe. This cookie came from a college friend of my cousin Jane. It is simple in flavor (not too sweet) and is like a cake cookie.
Provided by MSZANZ
Categories Drop Cookies
Time 25m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- In a large mixing bowl, cream together sugar and shortening.
- Add pumpkin and egg and mix again.
- In a small mixing bowl combine flour, baking powder and cinnamon.
- In a condiment bowl or small cup, dissolve baking soda into milk.
- Add baking soda mixture to dry ingredients and blend.
- Slowly add dry ingredients into the wet, add vanilla, and mix well.
- Fold in chocolate chips.
- Drop by heaping teaspoons onto cookie sheet.
- I line the sheet with parchment paper.
- Bake for 8-10 minutes until slightly golden around bottom edges.
- This makes a small batch (I am guessing about 4 dozen) I often double the recipe with no problem!
Nutrition Facts : Calories 902.8, Fat 40.2, SaturatedFat 14.4, Cholesterol 46.7, Sodium 522.2, Carbohydrate 133.4, Fiber 5.7, Sugar 74.5, Protein 10.9
HEALTHY CHOCOLATE CHIP COOKIES
These healthy chocolate chip cookies are thick, chewy, and contain no butter! This low sugar, easy recipe satisfies any sweet tooth!
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 1h23m
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together the coconut oil, applesauce, brown sugar, granulated sugar, and vanilla extract. Then, whisk in the egg, stopping as soon as it is blended.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients. With a rubber spatula, stir to combine, stopping as soon as the dry ingredients disappear. The dough will seem very stiff and dry at first. Use the spatula to gently push and "smush" the dough and stir and fold as needed. It will come together.
- Fold in the chocolate chips. Chill the dough for at least 1 hour, or press plastic over the top and chill for up to 2 days.
- When ready to bake, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- With a cookie scoop or spoon, portion the dough, then use your hands to roll into balls that are 1 ½-inches in diameter (you should have 18 total). Arrange on the baking sheet, leaving at least one inch between each. Place any uncooked dough balls that do not fit on the sheet in the refrigerator to continue chilling while the first batch bakes.
- Bake for the cookies for 8 to 9 minutes, until very lightly browned around the edges and feel dry on the sides and top when lightly touched. They will still appear underdone in the centers. Do not over bake or the cookies will be dry. The cookies will not spread much as they bake.
- Place the baking sheet on a wire rack and let the cookies cool on the sheet for 2 minutes. Carefully remove the cookies to the rack to finish cooling completely. The cookies will be fragile at first but will firm up and their texture will improve as they cool. Repeat with the remaining dough balls, cooling the sheet completely between batches. Enjoy!
Nutrition Facts : ServingSize 1 (of 18), Calories 116 kcal, Carbohydrate 14 g, Protein 2 g, Fat 6 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 9 mg, Fiber 1 g, Sugar 7 g
FLOURLESS DOUBLE CHOCOLATE COOKIES
These flourless double chocolate cookies are fudgy, filled with chocolate, slightly chewy, and so easy to make. In less than fifteen minutes you can have a healthy chocolate cookie!
Provided by Erin Morrissey
Categories gluten-free
Time 10m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, whisk together egg and coconut sugar.
- Stir in peanut butter and vanilla.
- Then add cocoa powder, baking soda, and salt - stir until combined. It may get thick here, almost like playdough, but stir until completely combined.
- Stir in chocolate chips.
- Using around two tablespoons of dough, roll in balls and place on parchment lined baking sheet.
- Add more chocolate chips into the top if desired.
- Bake for 10-12 minutes.
- Let cool for 10 minutes before removing from pan
Nutrition Facts : ServingSize 1 cookie, Calories 189 calories, Sugar 17.8 g, Sodium 161.2 mg, Fat 10.8 g, SaturatedFat 3.2 g, TransFat 0 g, Carbohydrate 21.2 g, Fiber 1.8 g, Protein 4.8 g, Cholesterol 11.6 mg
ERIN'S ULTIMATE CHOCOLATE CHOCOLATE CHIP COOKIES
Categories Cookies Chocolate Dessert Bake Kid-Friendly Quick & Easy
Yield 3-4 dozen
Number Of Ingredients 11
Steps:
- PREHEAT the oven to 375˚ SET OUT the butter and allow it to get to room temp. MELT 2 cups semi-sweet chocolate in heavy duty saucepan over low heat, stirring constantly until smooth. Remove from heat. COMBINE: Sift flour, baking soda, and salt in a medium bowl; set aside. In a large mixing bowl, beat room temp butter, brown sugar, granulated sugar, and vanilla extract until well blended. Beat in egg on low speed until combined, then add milk until combined. Beat in approximately 3/4 of the melted chocolate to butter/sugar mix until well blended. Add a little of the remaining melted chocolate a little bit at a time to taste (I usually have about 2-3 tablespoons of the melted chocolate left over). Gradually beat in flour mixture, dough will be fluffy. Stir in remaining 2 cups of chocolate chips. Drop spoonfulls of dough onto ungreased cookie sheets. (*For a thinner cookie, slightly flatten the balls of dough on the sheet. You can also refrigerate the dough for 20 mins for a crunchier consistency.) BAKE 8-10 minutes or until cookies are puffed. Cool on baking sheet for a few minutes and then transfer to wire racks to cool completely. Enjoy!
ULTIMATE CHOCOLATE CHIP PECAN COOKIES
Make and share this Ultimate Chocolate Chip Pecan Cookies recipe from Food.com.
Provided by Crisco Recipes
Categories Chocolate Chip Cookies
Time 35m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 10
Steps:
- HEAT oven to 375ºF.
- COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.
- DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.
- BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.
- TIP: If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.
- VARIATIONS.
- BAR COOKIES: HEAT oven to 375ºF. Follow recipe above to prepare dough. Spray a 13 x 9-inch pan with no-stick cooking spray. Spread dough evenly in pan.
- BAKE 19 to 21 minutes or until top is golden brown and toothpick inserted in center comes out clean and center feels slightly firm to the touch. Cool completely before cutting into bars.
- LARGE ROUNDS: HEAT oven to 375ºF. Follow recipe above to prepare dough. Spray small area in center of baking sheet with no-stick cooking spray. Cover with 12-inch square of foil.
- PLACE one-fourth of dough in center of foil. Form into a small circle with spatula or rubber scraper. Spray 12-inch square of wax paper with no-stick cooking spray. Place sprayed side down on top of dough. Flatten with round cake pan or pie pan to form a 7-inch circle. Remove wax paper.
- BAKE 9 to 10 minutes or until light golden color. Cool 5 minutes on baking sheet on a cooling rack. Remove to rack to cool completely. Repeat with remaining cookie dough.
- CHOCOLATE DRIZZLE OR DIP: DRIZZLE: Melt 1 cup semi-sweet or white chocolate pieces with 1 teaspoon shortening over very low heat. Stir well. If too thick to drizzle, add 1/8 to 1/2 teaspoon more shortening to thin. Drizzle from end of spoon back and forth over cookie. Sprinkle with nuts before chocolate hardens. To harden chocolate quickly, place in refrigerator for a few minutes.
- DIP: Spoon melted chocolate into custard cup. Dip one end of cooled cookie halfway up in chocolate. Sprinkle with finely chopped nuts before chocolate hardens, or drizzle with contrasting white or dark chocolate. Place on wax paper.
Nutrition Facts : Calories 96.3, Fat 3.8, SaturatedFat 1.4, Cholesterol 5.3, Sodium 96.1, Carbohydrate 15.2, Fiber 0.4, Sugar 10.1, Protein 1
DOUBLE CHOCOLATE CHIP COOKIES
With plenty of cocoa powder and big wells of dark chocolate, these double chocolate cookies are so fudgy that a tall glass of cold milk is not only delicious, but essential - especially when they are served hot from the oven. Just like David Leite's impeccable chocolate chip cookies, they bake up even better after the dough has had time to rest in the fridge. The extralong chill gives the dough a chance to hydrate fully and firm up, which yields more uniformly baked cookies, with the perfect amount of crunch around the edges and chew in the center. Thin chocolate discs or wafers, which are widely available, are used here. They melt into lovely chocolate layers as the cookies bake. But if you can't find them, chocolate chips make a fine substitute; there's no need to adjust the baking time.
Provided by Samantha Seneviratne
Time 1h
Yield 9 to 10 big cookies
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda. Set aside.
- In a stand mixer fitted with the paddle attachment, beat together butter, brown sugar and granulated sugar until very light, about 5 minutes. Add egg and vanilla and beat until well combined.
- With the mixer on low, add the dry ingredients and beat just until combined. Add the chocolate discs and mix briefly to combine. Press plastic wrap against the dough and chill it for at least 24 hours and up to 36.
- Heat oven to 350 degrees. Line a baking sheet with parchment paper. Portion the dough out into balls slightly larger than golf balls, about 3 1/2 ounces each, and transfer five balls to the baking sheet. (They will spread significantly.) Bake the cookies until set, being careful to remove cookies from the oven when still soft in the center, about 18 minutes. Transfer the parchment with the cookies to a rack to cool. Repeat with the remaining dough, baking a second batch of four or five cookies. Serve warm.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 4 grams, Carbohydrate 64 grams, Fat 20 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 235 milligrams, Sugar 47 grams, TransFat 1 gram
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- In the bowl of a stand mixer fitted with the paddle attachment, or with an electric mixer, cream together the butter and sugars on high speed for 5 minutes, until pale, and light and fluffy. Add the egg and vanilla, and mix to combine, scraping down the bowl when necessary.
- Sift together the flour, baking soda, baking powder, and salt. Add to the mixing bowl, and mix on low to just combine (you still want a few streaks of flour remaining that will get mixed in when you add the chocolate).
- Add the chopped chocolate and mix until just incorporated. Remove the bowl from the mixer and give a few mixes by hand using a flexible spatula, to ensure even incorporation of the chocolate.
- Using a 2 Tbsp Cookie scoop, scoop out balls of dough onto a baking sheet lined with parchment paper (you can place them close together). If you want big puddles on the top of your cookies, you flatten a ball of dough, press the chocolate onto the top side, then continue as usual and roll it into a ball, which then gives you even chocolate distribution as the cookie bakes.
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5/5 (7)Total Time 50 minsCategory DessertCalories 143 per serving
- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats.
- Set a heatproof bowl over a saucepan of simmering water, ensuring that the bottom of the bowl does not touch the water's surface. Add the bittersweet chocolate and butter. Heat, stirring occasionally, just the chocolate and butter are almost fully melted. Remove the bowl from the saucepan and stir until it melts completely and looks smooth and shiny. Let cool to room temperature.
- In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, beat the eggs and sugar together on medium-high speed for 2 minutes, until they are pale and foamy. Beat in the vanilla.
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- In a large bowl, or using a stand mixer, beat the butter and sugars together until they are light and fluffy. Add in the egg and vanilla, continue mixing until they are blended. Add in the flour mixture and beat until the dough is soft and creamy.
- Using a portion scoop, or spoon, drop scoops of the dough onto a parchment paper lined baking sheet. Leave about an inch between the dough to allow for spread while baking. Bake for about 9-11 minutes, until the edges of the cookies begin to turn golden brown.
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- In a large bowl, whisk the egg, almond butter, coconut oil, coconut sugar, and vanilla together until smooth.
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- Using a stand mixer or electric mixer beat softened butter with melted chocolate, sugar, and brown sugar. Once well combined add in egg, vanilla extract, and milk. Add in dry ingredients and mix until well combined.
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- In a large bowl or in the bowl of your stand mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy.
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4.9/5 (7)Total Time 1 hrCategory DessertsCalories 113 per serving
- Cream the butter and both sugars in the bowl of a stand mixer on medium-low speed (or use a hand mixer) using the paddle attachment until light and fluffy, 3 or 4 minutes. Add the eggs one at time, mixing until each one is incorporated. Add the vanilla.
- Add the flour mixture to the butter mixture in 2 additions, beating on low speed just until the flour is incorporated. Stir in the chocolate. Put the bowl in the refrigerator while the oven heats, about 20 minutes.
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